Willy and Lynn Osborn are alchemists. They take what looks like water and, like magic, turn it into Vermont gold. The full-day ritual involves a wood-fired evaporator, potion bubbling along a maze in a shallow rectangular pan, wafts of sweet steam, gauges, levitating hydrometers, spigots, and woolly filters. They bottle the result as Sweet Willy’s, reduced to one-fortieth of its original volume, a supremely delicate amber maple syrup that glows of its own volition and flirts with your sweet taste receptors. We celebrated an unseasonably hot St. Patrick’s Day weekend in their sugar shack, sipping similarly colored amber liquids such as our newfound friend, Michael Collins 10 Year Old Irish Whiskey. And just when…
recipes that changed our lives